The ingredients prepared today are small eye fish from the Zhoushan sea, why should we emphasize the word small eyes, there is a reason for this.
Zhoushan striped fish is the worst of all the striped fish. Big eyes, smooth silver skin, about a pound or even two pounds of fish, certainly not Zhoushan fish. The Zhoushan striped fish are relatively small, and they are all small eyes. The appearance of the fish is elongated, the side is flattened, banded, and the scales are white, not shiny, and will be wiped off with a rub by hand. The upper part of the dorsal fin and pectoral fin are pale grey with small black spots and a dark tail. Zhoushan striped fish is relatively soft and can form an inverted U-shape.
Zhoushan's "Fishing Song of the Four Seasons" sings like this: "In the spring, the yellow fish grunt, and listen to the tide of the sea." Summer squid plus jellyfish, fierce sun back scorch. Autumn trash fish are picked by Nong, and the net rolls in the cabin and jumps. The north wind blows snow and snow, and the wind and waves take fishing. "This is singing that the belt fish is one of the four major economic fish in Zhoushan, especially the most beautiful taste of the belt fish in winter."
Take a fresh strip of fish, wash and cut the sections and control the moisture
Prepare ginger slices and garlic slices
Put an appropriate amount of olive oil in the pan, add ginger slices to stir-fry until the oil temperature rises, and then fry the fish on both sides
Add cooking wine, soy sauce and soy sauce, add garlic grains, heat the water more than the fish, simmer for 10 minutes on medium heat, and finally collect the juice on high heat
A braised striped fish with a full color and fragrance and fresh eyebrows is completed[yay] [yay] [yay]
Friends who like me can pay attention to me Oh, I hope to share more wonderful and beautiful food with you [cute]